Raspberry Caramels
Deliciously soft raspberry caramels are buttery and sweet. They make a wonderful gift for friends!
Wow, those caramels sure are bright! I know. I accidentally dropped the bottle of food coloring in the pot. They taste great though.
As I have learned, handling caramel can be a sticky affair. I lightly sprayed my hands with non stick spray before rolling into little logs, as well as chilling the caramel when it became too warm while sitting out at room temperature. I tried out the plain recipe as well, and let me tell you, it was amazing!
Soft Raspberry Caramels
Deliciously soft raspberry caramels are buttery and sweet. They make a wonderful gift for friends!
Ingredients
- 2 cups white sugar
- 1 cup packed brown sugar
- 1 cup corn syrup
- 1 cup evaporated milk
- 1 pint heavy whipping cream
- 1 cup butter
- 1 teaspoon raspberry extract
- ¼ teaspoon vanilla extract
- optional: a few drops of red food coloring, to your liking.
Instructions
- Grease a 12″ x 15″ inch pan.
- In a medium-size pot, combine sugar, brown sugar, corn syrup, evaporated milk, whipping cream, and butter. Monitor the heat of the mixture with a candy thermometer while stirring. When the thermometer reaches 250 degrees F (120 degrees C) remove the pot from the heat.
- Stir in vanilla and raspberry extracts, as well as food coloring if using. Transfer mixture to the prepared pan and let the mixture cool completely. When cooled cut the caramel into small squares or logs and wrap them in wax paper for storage.
Notes
For regular caramels, omit raspberry extract and use 1 1/4 teaspoons vanilla extract. For orange flavored caramels, substitute 1 teaspoon orange extract for the raspberry extract.
Adapted from Allrecipes.com
Nutrition
Calories: 113kcalCarbohydrates: 15gProtein: 1gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 17mgSodium: 36mgPotassium: 28mgSugar: 15gVitamin A: 227IUVitamin C: 0.1mgCalcium: 22mgIron: 0.1mg
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THANK YOU!!!!!!!!!!
Oh, goodness. This is a lovely little treat. I much prefer homemade candies, not just for their taste, but for the level of CUTENESS they provide. These would be great for a special occasion.
Those caramels sound wonderful. I love the raspberry flavor addition. YUM!
Those look super yummy. May have to give the recipe a try.
I LOVE the bright color! I am passing on the Versatile Blogger Award to you… you can check out my post and pick up your badge at my blog!
http://steaknpotatoeskindagurl.blogspot.com/2011/06/versatile-blogger-award.html
Those look incredible!
Hi, I have really enjoyed browsing through all your posts today! I'm a new follower!
~JamieS@ Scattered Thoughts of a Crafty Mom
Those sound easier than I would have thought, sounds delicious too!
Mmmmm! these look so good!!
Making perfect caramels can be tricky, you seem to have accomplished it beautifully :), great recipe! Miriam@Meatless Meals For Meat Eaters
How fun, I recently stumbled upon a recipe that was similar, to make the chocolate, the maple, and lime tootsie rolls. These look gorgeous!
Aimee
Yum! I am going to try these this weekend.
OMG…How delish are these. I love caramels of any flavor.
I went through a caramels phase where I was making batch after batch and losing sleep over them. This fun variation is enough to probably push me over the edge and start going caramels crazy again! 🙂
Looks great! Trying to make them tomorrow, but I need to ask a few questions.
1. How deep is the greased pan?
2. How much food coloring did you add to get that amazing color?
3. What size do you cut the caramels to and what size do you cut the wax paper to?
Hi Jackie- I made these many years ago but I’ll give my best recollection. The pan was just a baking pan for a cake, so probably 1-1.5″ deep. I think I only added a few drops, start with just one or two and go from there. Some brands are more intense than others for color. You can cut them to whatever size you like. I did about 1″ long and I cut the wax paper 3″ total, allowing for 1 inch on each side to twist them up. So whatever size you make the caramels, allow for 1 inch or so on each side so you can close them by twisting.
Howdy! Thank you so much for your quick response! Just for quick clarification, they were 1″x1″ squares or were they 1″x3″ logs?
1 inch logs. I’m pretty sure I just eyeballed it for the size of them.
In the recipe it doesn’t say when to add the raspberry extract. I assume you do it at the same time as the vanilla?
Hi – Yes, you are correct. I will fix that on the recipe – apologies
When do you add the food coloring? After the extract?
Yep!
What brand of raspberry extract do you use?
McCormick typically. I have used LorAnns but those are concentrated oils so you’d use less if you go with that.